Squeeze the juice of one lemon, remove the seeds. In each teapot zirka put 1 dl of methylated spirits and light briefly to test.
Heat white wine, juice of one lemon and chopped garlic together in the kettle fire. Add grated cheese and bring to a boil, stirring constantly with a large ladle.
Add potato flour, well mixed with 1/2 L white wine, to the cheese mixture, stirring quickly.
Meanwhile, let fondue really bubble up for 3-5 min while stirring vigorously until it shows a uniform creamy binding. Season with pepper, nutmeg and paprika powder.
Pour the fondue into the heated caquelons (Rechauds) – 3-4 ladles each for 6 people – and carry to the table on the burning Rechauds.
Decor, addition, tips & tricks:
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